These bars are dense and chewy with a fruity, chocolatey sweetness that’s not cloying. At 377 calories per bar, they’re more like a meal supplement than a snack, but I love them for the convenience. I don’t know about you, but when preparing for an outing with the kids, I’ll often pack big lunches for them and end up eating a handful of almonds myself. It’s a bummer lunch and I always get hungry and cranky by the end of the day. I can grab one of these clean and gluten free bars and tuck it into my bag with the comforting knowledge that I’ll have plenty of energy for the whole afternoon. They’re no bake and each bar has 8.5 grams of protein, making me feel full and satisfied. You MUST have a food processor to make these. Don’t attempt them in a blender or by chopping.
2 1/2 cups Almond Meal/Flour
20 Dried Apricots
1/2 cup Cocoa
1/4 cup Flax Seeds
3 tbsp water
4 scoops Protein Powder (you can use unflavored or flavored, I used Cellucor Whipped Vanilla)
1/4 cup Chia Seeds
1 cup Almond Butter
1 tbsp Honey
3/4 cup Almond Milk
You Will Need:
Baking Dish or Deeply Rimmed Cookie Sheet
In a food processor, combine 1 1/2 cups of almond flour, apricots, dates, 1/4 cup cocoa, flax seeds, pinch of salt, and the water. Blend until it forms a sticky, grainy dough. Place dough in a large bowl and set aside.
In another bowl, mix the remaining cup of almond meal, protein powder, chia seeds, remaining 1/4 cup cocoa, and pinch of salt. Set aside.
In the food processor bowl, add the almond butter, almond milk, and honey. Mix roughly with a fork until it comes together and then blend until smooth and sticky. Slowly add the protein powder mixture until it forms a rough, thick dough. It will be very sticky. If it’s too dry, add more almond milk a little at a time.
Add the mixture to the apricot and date dough and mix thoroughly. It will be so super sticky. Sorry to keep saying sticky! Line your baking dish with enough parchment paper so that there are handles of paper hanging off each side of the dish. Working with wet hands push the dough into one even layer in the bottom of the lined dish.
Refrigerate for 30 minutes to an hour or until firm and dryish to the touch. Remove the slab from the dish by grasping the parchment paper and lifting it out. Cut into 12 bars. Place the bars in between sheets of parchment paper to keep them from sticking together and keep refrigerated. They will keep for up to 2 weeks in an airtight container.